Heat oven to 220C/200C fan/gas 7. Place the chicken thigh fillets between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Cut the chicken into bite-sized pieces.
Put the gluten free flour, eggs and gluten free breadcrumbs on 3 separate plates. Season the gluten free flour, then toss the chicken pieces in it to coat, followed by the egg and finishing with a coating of gluten free breadcrumbs.
Put the breadcrumbed chicken on a baking sheet and cook for 10-12 mins.
To make the dip simple mix all the dip ingredients together and set aside.
Serve the sauce in a small pot on the side, to dip into, sprinkle the remaining parsley over the sauce, and serve with salad leaves and skinny fries, if you like.